Thai Spaghetti Salad!

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Thai Spaghetti Salad is a delightful variation on a potluck staple that's simple to make with everyday ingredients. The Asian flavors in this vibrant pasta salad really stand out.  This season, your go-to dish for a simple summer side salad will be this one!



THIS THAI SPAGHETTI SALAD WAS AN IDEA I GOT FROM MY GROCERY STORE DELI!


The deli counter at my favorite grocery is where I get some of my best dish ideas. In the summer, when it's too hot and sticky to cook, we like to choose 2 or 3 salads and call it dinner. They make surprisingly tasty salads. I picked three last week, and I'm reproducing each one for the blog because I loved them so much. Spaghetti salad is a mainstay at potlucks, but with a Thai twist.

THAI SPAGHETTI SALAD INGREDIENTS

  • 8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 bunch (about 6-8) green onions, thinly sliced
  • 1/2 cup roasted peanuts
  • 2 Tbsp sesame seeds
  • 1 handful cilantro leaves, chopped
  • 1 handful basil leaves, thinly sliced

DRESSING

  • 1/4 cup rice vinegar
  • 2 Tbsp vegetable oil
  • 2 heaping Tbsp smooth peanut butter
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • salt to taste

INSTRUCTIONS

  1. Use an immersion blender to emulsify the dressing by placing all the ingredients in a small bowl and blending until combined. If required, thin with additional oil or vinegar to taste.
  2. Mix the dressing with the salad ingredients in a big bowl. Keep chilled until you're ready to serve.

Notes

  • Make it a main entrée by including grilled prawns, tender steak, or chicken parts.
  • Try using spaghetti squash or zucchini noodles to make it gluten- and grain-free.
  • Try adding frozen and thawed edamame beans, broccoli, bok choy, snap peas, or green beans to the recipe.

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